“This is a really good recipe from Martha Stewart's Everday Food magazine (Issue #5). Very tasty indeed!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in medium pan over medium low heat.
  2. Add onion, garlic, jalapeno and chili powder.
  3. Cook until onion is clear.
  4. Add tomatoes and 1/2 cup water to pan.
  5. Add salt and pepper.
  6. Bring to a boil.
  7. Return heat to medium low.
  8. Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
  9. Add lime juice.
  10. Let sauce cool before storing.
  11. Heat a skillet over medium high heat.
  12. Warm each tortilla, about 10 seconds per side.
  13. Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
  14. Roll tightly.
  15. Place the seams side down in a 9x13 baking dish.
  16. When ready to bake, preheat oven to 450°F.
  17. Top with sauce and remaining cup of cheese.
  18. Bake until cheese is melted and tortillas heated through.
  19. For a crisper top, put under broil for an additional 1 - 2 minutes.
  20. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: